PG Tasty Bite Restaurant

1215 5 Avenue, Prince George, V2N 1H7 · Restaurant

7 inspections

1. Follow-Up InspectionJan 8, 2026

   0 infractions

2. Routine InspectionJan 6, 2026

   5 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Prep coolers temperature was measured at 7.8°C and 10.3°C respectively. Perishable food must be stored at 4°C to prevent growth of harmful pathogens.
     • Corrective Action: Operator moved food to walk-in cooler that was able to maintain a temperature of 4°C and under. Perishable food should not remain in prep cooler for more than 2 hours. Food should not kept inside all prep cooler overnight until it has been repair or replaced.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Samosa inside freezer are not covered. Freezer is dripping water onto an uncovered bucket of sauce that has since frozen over. Freezer water dripping may contaminate food product.
     • Corrective Action: Operator had discarded the sauce with frozen freezer dripping and covered the samosas. No food should be store underneath the dripping freezer until it has been replace or repaired.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in dishwasher. Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware.
     • Corrective Action: Operator prepare one sink for sanitation of dishes. Continue to use sink to sanitize until dishwasher had been repair or replace.
   • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: Both thermometer on prep cooler is inaccurate and lead to incorrect reading of temperature.
     • Corrective Action: Operator to obtain NSF approve thermometer for coolers. Ensure your temperature log is up to date.
   • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
     • Observation: Both employee on-side was not able to provide a valid FOODSAFE training certificate. A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
     • Corrective Action: Ensure staffing schedules provide for at least one FOODSAFE trained personnel to be present at all times. Submit FOOSAFE certificate of staff prior to March 06, 2025.
3. Follow-Up InspectionApr 16, 2024

   0 infractions

4. Routine InspectionApr 2, 2024

   5 infractions

   • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
     • Observation: (CORRECTED DURING INSPECTION) Food past their best before date (milk and creamer) were seen stored in fridge. Public Health Significance: Expired food may allow for growth of pathogens that increase risk of illness if consumed.
     • Corrective Action: Discard all expired food products from the premises.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: -Rolling pin had build-up of food debris/dough and was not washed. Can opener had build-up of food debris and was not adequately washed. -Absence of sanitizer solution (chlorine/quats) in the kitchen and dinning area for disinfection of food contact surfaces. Public Health Significance- food residuals left on the unwashed rolling pin and the can opener are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when reused.
     • Corrective Action: Ensure that the rolling pin and the can opener are cleaned and washed frequently. - Ensure to have a chlorine solution (>100 ppm) or quats solution (>200 ppm) in the kithcen and dining area to disinfect food contact surfaces.
   • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Kitchen back door has signs of wear and tear, multiple small openings and a missing weatherstrip. Public Health Significance- Presence of openings and cracks on doors can allow the entry of pests that may carry disease causing pathogens which may contaminate the food causing food-borne illness.
     • Corrective Action: Ensure that the door is sealed and fixed with a weatherstrip .
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Dust bunnies were observed above the food prep area in the kitchen.
     • Corrective Action: Ensure that the premise is cleaned frequently, especially the shelves, below the counters and harder to reach areas.
   • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: Wooden shelf of improper finish used to store food items. Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
     • Corrective Action: Refinish/replace the shelf to a smooth, non-absorbent one.
5. Follow-Up InspectionMar 27, 2023

   0 infractions

6. Routine InspectionMar 23, 2023

   10 infractions

   • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
     • Observation: Three containers of cooked rice and a bucket of tandoori chicken were observed on preparation tables in the kitchen area, being cooled. The temperature of the rice was noted to be 33°C and the temperature of the tandoori chicken was 24°C. The operator was unaware of proper cooling methods and indicated that they would continue to use their current method. However, cooked foods must be cooled in either an ice bath or shallow containers less than 10 cm deep, and cooled to 20°C within 2 hours before being refrigerated.
     • Corrective Action: The operator moved the food items into shallow containers and moved them into the working walk-in refrigerator. Education was provided on proper cooling methods and operator to update the food safety plan.
   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods are displayed at or above 4°C in sandwich cooler located next to the stove in the kitchen. The internal temperature of Fried chicken, chilli curry measured at 8.7°C and 6°C respectively. The temperature on the display thermometer was noted to be at 6°C. Temperature logs were not maintained. The operator stated that the food was transferred from working walk-in cooler to sandwich cooler around 1:00 PM. All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public.
     • Corrective Action: The operator moved all the food items to working walk-in cooler and adjusted the setting on the cooler to 1.6°C. After 15 minutes the temperature of the cooler got down to 4°C.
   • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Frozen cooked food items (pakoras) were seen thawing on the dishwashing table measured to be at -2°C. When asked the operator was unable to tell proper thawing methods. Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
     • Corrective Action: The operator moved the food items to working walk in refrigerator and was provided with education on proper thawing methods. The operator to update and submit the food safety plan.
   • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
     • Observation: (CORRECTED DURING INSPECTION) Operator has not supplied a written food handling plan for all types of foods prepared in the premise. Temperature logs for refrigeration and freezing units are not kept. All Food Establishments are to have a food handing plan produced and available on site.
     • Corrective Action: Operator to update and send a copy of food handing plan to the Environmental Health office for approval. Templates for temperature logs for cold holding were emailed and operator are to keep and maintain this log daily.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: (CORRECTED DURING INSPECTION) Absence of sanitation bottle and buckets with cloth was observed in the kitchen area. The operator stated that sanitizer bucket was broken and had to replace it. Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized routinely and in between preparing different food items to reduce the risk of cross contamination.
     • Corrective Action: The operator prepared fresh batch of chlorine sanitizer solution and tested the concentration with sanitizer strips. The operator was educated on importance of proper cleaning and sanitizing procedures
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: There are a total of three back doors and the back door in kitchen was kept open during the time of inspection. The second back door weather strip is worn out and needs replacement and the third back door in basement has a gap that can allow mice and pests to enter into the facility.
     • Corrective Action: The operator to keep the back door closed at all times and if required to open the door, an insect proof mesh door must be installed to prevent entry of pests into the facility. The operator to fix the weather strip of second and third back doors to create a proper seal.
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Low level chemical dishwasher is unable to dispense chlorine sanitizer and the operator is not aware of the situation. Improper sanitation of the dishes may lead to increase in growth of pathogens and toxin production which may lead to foodborne illnesses
     • Corrective Action: Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
   • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation: There was an unlabelled spray bottle on the utensils storage rack in the kitchen area. Unlabelled spray bottles may lead to misuse of the chemical, cross contaminate and may lead to ineffective cleaning and sanitation of the food contact surfaces.
     • Corrective Action: Operator to label the spray bottles to easily identify the contents inside.
   • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: The roof over the utensils rack in kitchen area was left open and a floor tile missing in front of the walk-in freezer unit. The floor plans submitted does not include basement area where which is being used as dry storage area. Tight, durable, easy to clean, surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination
     • Corrective Action: The operator to provide new updated floor plan showing the basement area. The operator to provide tentative date for the correction of the missing floor tile.
   • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: The employes working at the time of inspection did not have FoodSafe training. The manager stated that have enrolled in the course and will complete it by the end of next week. It is a requirement for at least one employee to have their certification on every shift.
     • Corrective Action: The operator to ensure both employees are FoodSafe certified. Certifications should be obtained by April 20, 2023.
7. Initial InspectionNov 22, 2022

   0 infractions